Low Iodine Strawberry Rhubarb Date Truffles
These little no-bake bites are proof that a low-iodine lifestyle doesn't mean giving up on indulgent, feel-good treats. Medjool dates form a naturally sweet, fudgy base, while freeze-dried strawberries bring a bright, jammy punch that makes every bite taste almost candy-like. The cooked rhubarb is the quiet hero here — simmered down with maple syrup until silky and concentrated, it adds a gentle tartness that keeps things from tipping into cloying sweetness. Ceylon cinnamon and ground ginger round everything out with a warm, spiced depth that makes these taste far more complex than the ingredient list suggests. Because the recipe relies entirely on whole fruits, coconut oil, and spices — with no dairy, no seafood-derived ingredients, and no iodized salt — it fits comfortably within the restrictions that make this way of eating tricky to navigate around dessert time. Rolling them in toasted shredded coconut gives each truffle a satisfying, slightly crunchy shell that contrasts beautifully with the soft center. Make a batch, stash them in the fridge, and you'll have a grab-and-go treat ready whenever a sweet craving hits.
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Learn more →Ingredients
16 servings
For the rhubarb
- 1 cup rhubarb, cut into ½-inch pieces (about 2 medium stalks)
- 1 tbsp maple syrup
- 1 tbsp water
For the truffles
- 2 cups medjool dates, pitted (about 16 dates)
- ½ cup freeze-dried strawberries
- 2 tbsp coconut oil, melted
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For rolling
- ¾ cup unsweetened shredded coconut, toasted
Instructions
- 1
Combine the rhubarb, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is completely soft and most of the liquid has been absorbed, about 8–10 minutes. Spread onto a plate and let cool to room temperature, about 15 minutes.
- 2
Spread the shredded coconut in a dry skillet over medium-low heat and toast, stirring frequently, until lightly golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a shallow bowl and set aside.
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